Recipe: Double-Glazed Chocolate Carrot Cake with Cream Cheese Glaze (Bundt cake)

DOUBLE-GLAZED CHOCOLATE CARROT CAKE

FOR THE CAKE:
2 cups all-purpose flour
1 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 tablespoon grated orange peel
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/3 cups vegetable oil
4 large eggs
1/2 cup orange juice
2 medium-size carrots, peeled and shredded, about 1 1/2 cups
1 cup raisins
1 cup chopped walnuts
FOR THE CREAM CHEESE GLAZE:
1 (3-ounce) package cream cheese, softened
1/4 cup confectioners' sugar
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder

TO MAKE THE CAKE:
Heat oven to 350 degrees F. Grease a 10-cup fluted tube pan.

In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon, nutmeg, oil, eggs, and orange juice; with electric mixer at low speed, beat just until blended. Increase speed to medium; beat 2 minutes until blended and smooth.

Stir in carrots, raisins, and chopped walnuts. Pour batter into prepared pan.

Bake 45 to 50 minutes until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan to rack to cool completely.

TO MAKE THE GLAZE:
Meanwhile, in medium-size bowl with electric mixer at medium speed, beat cream cheese, confectioners' sugar, 2 tablespoons milk, and vanilla until blended and smooth; remove 1 tablespoon to small bowl (for the plain glaze). To mixture in medium-size bowl add cocoa powder and remaining 1 to 2 tablespoons milk; beat until smooth and of proper consistency for glazing.

Spoon chocolate glaze over top of cooled cake so glaze drips randomly down sides; drizzle plain glaze over chocolate to serve.

Makes 14 to 16 servings
Adapted from source: Redbook magazine, April, 1994